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Mango Veggie Noodle Bowls with Creamy Ginger Dressing

Mango Veggie Noodle Bowls with Creamy Ginger Dressing

This creamy ginger dressing is really addictive – I’m putting it on everything! It actually gives you a reason to love vegetables – it’s that good! I’ve had the recipe for years, but it was lost in the shuffle of the last 5 moves we’ve made. I’ve starting going through our boxes and organizing lately, when I found this recipe I was so excited to start making my old favorite again!

This dressing recipe was given to me by a friend a number of years ago, and I’ve been altering it to make it easier and healthier now that I no longer eat some of those foods (keeping with the times and all). I’ve eliminated all the processed ingredients and subbed them for whole foods. It’s reminiscent of peanut sauce – but more piquant with a bite from the ginger and saltiness from the soy sauce. It’s fresher and lighter than heavy nut based dressings because you blend celery into the base which creates a light creamy dressing! Even though celery isn’t my favorite flavor, you don’t taste it in the dressing and I love the texture!

Roasted tahini (sesame seed paste) is the key ingredient that gives the dressing a nutty undertone. For the ginger, celery, and shallot – it’s not necessary to chop them finely if you have a high powered blender. Just give them a rough chop and let the blender do the rest!

The ginger, celery, and shallot are blended together with the oil to make a creamy base, and the soy sauce is added in the end. This extra step is necessary to achieve the super creamy texture.

For the vegetable noodles, you can use a spiralizer if you have one or a julienne peeler like the one in the top 2 pictures. For more info about how to make zucchini noodles you can read my vegetable noodle post . For the cucumber noodles, use the peeler to cut noodles from 1 side until you run into the seeds and it won’t form noodles anymore, then start peeling from the other side until you’ve worked your way around the cucumber and only the core of seeds is left, (I just snacked on the leftover cucumber). For the bell pepper and mango, cut them into strips as thinly as possible to mimic noodles (or if you’re in a hurry, cut them into small cubes).

Serve the veggie mango noodles with lots of nutty ginger dressing! Only dress the noodles when you’re ready to eat, the veggies will shed water as they sit in the dressing which makes for less flavor punch. The noodles will keep separate from the dressing for 1 day, after that the mango starts to turn brown. The dressing however keeps for more than a week. I make a double batch and put the leftover dressing in a quart sized mason jar for deliciousness all week long!

To make the ginger dressing, place the avocado oil, ginger, shallot, maple syrup, tahini paste, and celery in a blender and blend until smooth.

Add the soy sauce and rice vinegar and blend increasing the speed to medium to thoroughly combine.

For the zucchini noodles, cut off both ends and use the julienne peeler dragging it from the top to the bottom to create noodles.

For the cucumber noodles, cut off both ends and peel from the top to the bottom to create noodles until you reach the seeds. Then turn the cucumber over and peel from the other side until you work your way around the entire cucumber and only the seeds remain. Set aside the seed core for another use (snacking).

Remover the core from the bell pepper and cut it into thin strips.

Peel the mangos and cut the fruit away from the pit. Then cut the mango into thin strips.

Combine the prepared zucchini, cucumber, bell pepper, and mango together in a bowl. Serve the noodles with the ginger dressing.

There may be leftover dressing depending on how much dressing you prefer on your noodles - refrigerate any leftovers for up to a week.

The original recipe had canola oil in it which is no longer considered to be very healthy, especially since most of it is made from GMO crops. It also contained sugar and ketchup which I thought made the recipe too sweet, I also added more celery to oil ratio as well as subbing in avocado oil for the canola for a healthier fat. I hope you enjoy the recipe, this dressing is still my all time favorite, and I make is almost every week!

I just made this for my husband tonight. AMAZING!! I never leave reviews but this was so good I had to tell you. BEST ginger dressing I’ve ever tried. Loved the mix of mango with zucchini, cucumber and pepper. I bookmarked your site and can’t wait to try your other creations!

You could use olive oil instead, it will just have a stronger flavor. I like to use avocado oil when I’m looking for a mild, buttery flavor, but you can use any oil that you like with the lightest flavor.

Just made this. Very enjoyable! That dressing is great, I never would have thought to use celery in a creamy dressing like this. I threw in some chopped up cilantro with the noodles and spiralized some carrots instead of cucumber (I didn’t have any). Thanks!!

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Hi everyone! My name is Kari. I'm enjoying country living here in the Flathead Valley, Montana. I love to create mostly healthy recipes, and occasionaly a chocolatey indulgence. I hope you find something inspirational; let me know what you think.
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